So I found this in the news:
BUENOS AIRES (Reuters) - Argentina's president recommended pork as an alternative to Viagra Wednesday, saying she spent a satisfying weekend with her husband after eating barbecued pork.
"I've just been told something I didn't know; that eating pork improves your sex life ... I'd say it's a lot nicer to eat a bit of grilled pork than take Viagra," President Cristina Fernandez said to leaders of the pig farming industry.
She said she recently ate pork and "things went very well that weekend, so it could well be true."
Argentines are the world's biggest per capita consumers of beef, but the government has sought to promote pork as an alternative in recent years due to rising steak prices and as a way to diversify the meat industry.
"Trying it doesn't cost anything, so let's give it a go," Fernandez said in the televised speech.
Like any of us need another excuse to eat pork...
David
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Hey David.... Long time, no type. Hope this note finds you well. And hope it finds you. ha-ha
If I wanted to get your second opinion on my quantities for a big jambalaya I'm cooking this weekend, what'd be the best way to run them bayou? Let me know, k?
Thanks! Snobbie
P.S. Groovy blog!
Well, well, well, If it isn't my long lost Food Snob! I was wondering what you've been up to. It is great to hear from you.
How big of a jambalaya are you planning to make? I can get you straight on the proportions. Post here or e-mail me.
David
My first thought was to e-mail you but I lost your address... Did a little stalking, uh, I mean ~research~ and found your blog. :)
I'm making a jambalaya for about 200... I did one for 120 this past summer and it came out perfect but, again, didn't keep very good records. How does this grab you:
30 lbs boneless chicken thighs
20 lbs smoked sausage
15 lbs chopped seasoning veg
2 whole bulbs garlic
80 cups raw rice
160 cups (10 gal) chicken stock
salt & seasoning - I could use some guidance here. I would take a shot in the dark guess of 1/2 cup salt & 1/4ish cup total other seasoning, but I could be way off, in either direction.
And the chicken... Should I go more like 40 lbs? Any and all advice is appreciated, welcomed and highly regarded.
~Snobbie
P.S. Also, is this going to the be right amount to serve 200? Too much, not enough? So many, many questions....
Snobbie,
You may be light on the meat and veg. I'd up it the chicken to 40 and the veg to about 20.
I generally like at least 1.5 lbs total meat for each lbs of raw rice.
Here is a hint that might help with your rice:
1 LB raw rice to 1 QT liquid
If you convert your cups, you'll find that I am right:
80 Cups x 8 oz/C = 640 oz.
640 oz / 16 (oz/lb)= 40 LB
Then
160 Cup Liquid x 8 oz/C = 1280 oz.
1280 oz / 32 (oz/qt) = 40 qt
40 LB rice:40 Qt Liquid! Eureka!
It is much easier than scooping 80 cups of rice ("Oh crap was that #63 or 64??? I don't remember!!!")
Keep in mind that it will take much longer to cook than a "regular" jambalaya. Allow nearly an hour to brown the meat and 30-45 minutes to sweat the veggies and deglaze the pot. Also, season the bejeezeus out of the liquid and taste it before you add the rice.
Oh yeah, let the jambalaya rest (covered) for 30 to 60 minutes after you turn the fire under the rice off. Otherwise you will end up loosing too much unabsorbed liquid to evaporation.
As to the headcount: I think that 60 lbs of meat and 40 lbs rice should be close.
David
One more thing: If you are using store bought chicken stock be sure to account for the sodium in it. Canned stock has a TON of sodium, maybe more than you need in total.
David
David,
Thank you a million times for the back up! And for the tip about the large quantity rice measuring. Last time I measured cup by cup, twice, but I made hash marks in a very Type A fashion so I wouldn't second guess myself.
I'll let you know how it all turns out. I'm confident. That's got to be a percentage of the battle, no?
~Snobbie
Snobbie,
See my previous post on "Jambon a' la ya-ya as well:
http://swinespectator.blogspot.com/2009/07/jambon-la-ya-ya.html
Good luck and let me know how it comes out.
David
Hi David!
Jambalaya report: Well, it was ~almost~ perfect.... I failed you.... But only a little. When I got there, 2 things had changed - The number of people was looking more like 160 and the pot started looking a little smaller than it had the day before, as in not big enough to hold 40 lbs of rice. So I scaled down: I held back 1-20lb bag of rice, 1 gallon ziploc bag of sliced sausage, 2 gallon bags of cut-up chicken and about 7.5lbs of seasoning veg. Adjusted my chicken stock & spice ratio accordingly and proceeded with confidence.
The end result? The color and flavor were exactly what I was going for but the rice was a little sticky rather than fluffy and separated. I was disappointed in that part. I'm not sure if I didn't sweat the veg quite long enough and ended up with their extra liquid in the mix OR dreaded thought..... Someone who was helping me fessed up to opening the lid when I left the kitchen for a while to tend to some other responsibilities. Sigh. I have no idea how long she'd "peeked". But she didn't get the lid quite back on right and some steam was escaping when I got back so I knew. I'd like to think it was my fault - She's too sweet to blame anything on. (Either way, I'm still pretty sure that pot wasn't quite big enough for 40lbs of rice + stock, meat & veg so I was glad the headcount went down!)
However, minor disappointment aside, my green beans were delicious, there were pleny rolls and someone brought a big salad. I had also lined up about 15 potluck desserts so everyone was full and happy when they left. There was just enough leftover to send a big pan each of jambalaya & green beans to a nearby family that lost their home to a fire about a week ago. So my fund-raiser was a success and I got to help someone else out in the process. All-in-all I'd say it was a pretty good day.
Thanks again for your advice. You reassured me and boosted my confidence level. And those are two keys to success right there.
~Snobbie
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